Mayonnaise

🛒Ingredients (Grocery List)

  • 1 tsp fine Sea Salt

  • 1 tbsp Dijon Mustard

  • 1 tbsp Red or White Vinegar

  • 2 large Egg Yolks

  • 1 cup untoasted Peanut Oil or other Neutral Oil

🍴Serves: 4

⏰Prep Time: 5 min

🥣Instructions

1. Place a wet towel under medium nonreactive bowl to keep it from sliding around on the work surface. Place the Salt, Mustard, and vinegar in the bowl and whisk them together. Whisk in the Egg Yolks until thoroughly combined.

2. Then, very slowly and in a very fine stream, whisk in the Oils. The mixture will thicken as you whisk. You may stop adding Oil when it gets to the thickness you desire. Taste the Mayonnaise for seasoning.


💡Tips

  • Just before serving, beat in 1 teaspoon of boiling water. The sauce will be lighter and will hold better.

  • If your Mayonnaise separates, it may be because the ingredients weren’t all at the same temperature; the Oil was added too quickly at the beginning; or you added too much Oil in proportion to the Egg Yolk.

  • Mayonnaise prepared with an electric mixer uses a whole Egg, the white as well as the Yolk, but otherwise the same quantities as in this recipe. However, you add everything to the bowl at the same time, even the Oil, then beat a few seconds until emulsified.

  • Mayonnaise can be used to coat a cold dish, such as fish, chicken, vegetables, or hard-boiled eggs. All you need to do is beat in a little plain powdered gelatin that has been melted in warm water and then allowed to cool but is still liquid.

  • To make a lemon Mayonnaise, simply use fresh Lemon in place of the Vinegar.